Prep 30 mins
Cook 45 mins
From Rachael Ray magazine
- 5 tablespoons butter
- 1⁄4 cup flour
- 3 cups milk, heated
- 4 garlic cloves, 1 smashed, 3 finely chopped
- salt and pepper
- 1⁄2 lb lasagna noodle
- 2 large onions, chopped
- 18 ounces sliced portabella mushrooms
- 1 bunch basil, stems discarded
- 1 cup heavy cream
- 1 1⁄4 cups grated parmesan cheese
- In a medium saucepan, melt 3T butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic and 3/4t salt. Bring to a boil and cook, whisking, until thickened, 5 minutes.
- In large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water.
- Preheat the oven to 375 degrees. In a skillet, melt the remaining butter over low heat. Add the onions and chopped garlic and cook for 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes.
- Using a food processor, puree the basil with the cream. Set aside 1/2c basil cream. Stir the remaining basil cream and 1/2c cheese into the mushroom mixture; season with salt and pepper.
- Grease a 9 x13inch baking dish; spread 1c garlic sauce on the bottom. Drain the lasagna noodles, then layer 3 in the dish. Top with half of the mushroom mixture, a layer of noodles, the remaining mushroom mixture and noodles. Spoon the remaining garlic sauce and basil cream on top. Sprinkle with the remaining 3/4c cheese. Bake until golden, 40-45 minutes.
Nice, except the cream sauce needed something else like nutmeg. Added 3 cloves of minced garlic to the sauce and if I hadn't did that it would have been really bland. It has potential and I may try it again with some additions. Thanks for posting:)